Here is such a delicious and interesting twist on the well-loved appetizer, bruschetta. Browsing through Food and Wine recently, I came upon this 'salsa' recipe which I decided would make delicious version of bruschetta. The recipe incorporates smoked Gouda cheese. Since Gouda is a mild cheese, you'll hardly know it's there as it doesn't overpower the tomatoes, it just gives the recipe a rich, full flavor! The first time I ever used smoked gouda in a recipe was this eggplant parmigiana and the results were delicious!
I know fresh tomato season is over for some of you, but I have quite an abundance right now. We've been enjoying many of our favorites, such as BLATs (Bacon, Lettuce, Avocado and Tomato Sandwiches), fresh tomato pasta and tomato salads lately :) I will be harvesting the last of the tomatoes in the next couple of weeks and I plan on enjoying them as much as possible! My herb pots are still supplying me with all the fresh herbs I need for hopefully another month also.
For my husband and myself, this could easily be dinner. For the two of us, I lightly toasted the baguette slices in the toaster and then brushed them with extra-virgin olive oil and a few grinds of fresh pepper. For more servings, it would be best to toast them in the oven on a baking sheet. Brush with olive oil and pepper before toasting in the oven.
If you still have fresh tomatoes or access to a farmers' market, I hope you give these a try! DE-licious!
Cherry Tomato, Herb and Smoked Gouda Bruschetta
2 cups mixed yellow and red cherry tomatoes, quartered
1/2 cup finely diced smoked Gouda, or any mild, smoked cheese (2 1/2 ounces)
1/4 cup chopped parsley
2 tablespoons shredded basil
2 tablespoons snipped chives
Salt and freshly ground pepper
A French Baguette, sliced on the diagonal into 1/4 to 1/2" slices Extra Virgin Olive Oil for brushing on bread slices Freshly ground pepper
Preheat oven to 350 (or use your toaster, set on low).
In a medium bowl, toss the tomatoes with the cheese, parsley, basil and chives. Season the mixture with salt and pepper and set aside.
To toast the baguette slices:
If toasting the bread slices in the oven, place them on a baking sheet. Brush lightly with olive oil and give each a sprinkle of ground black pepper. Toast in the preheated oven for about 5-6 minutes. Watch carefully, you don't want them hard - just a light golden color. This will make them easier to bite into without the toasts breaking in your mouth. If you are making a smaller amount and use a toaster, also watch carefully for the same reason. Brush toaster-made slices with olive oil right after coming out of the toaster and sprinkle with a little ground black pepper.